Line a 10x15-inch jelly roll pan with waxed paper. Melt chocolate and shortening in the top part of a double boiler. Stir in almonds and jelly beans. Spread into prepared pans. Chill 10 minutes. Score into 2x3-inch bars with knife. When firm, cut bars apart. From: Steve Herrick Source: Best Recipes - March/April 1991
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|Serving Size: 1 Serving (124g)|
|Recipe Makes: 6|
|Calories from Fat: 288 (46%)|
|Amt Per Serving||% DV|
|Total Fat 32g||43 %|
|Saturated Fat 16.5g||82 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 18.1mg||6 %|
|Sodium 85.9mg||3 %|
|Potassium 281.4mg||7 %|
|Total Carbohydrate 80.8g||24 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 79.7g|
|Protein 6g||9 %|
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Calories per serving: 625
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